Practical information

Reviews of interest

Time Out (2013) “While he makes chocolates as well, it’s the caramels that draw locals and foreigners alike into the signature orange and black shops. An array of the sweets, some infused with matcha powder, chocolate and apple cinnamon, are available individually or in pre-bundled sachets. While many try to imitate, few can compare to the deliciously rich yet subtle, chewy yet tender caramels that melt away in your mouth.”

David Lebovitz (2011) “Now his shop has landed in Paris… they’ve expended their range of flavors so you’ll not only find traditional caramels, such as his famous C.B.S. (caramel-beurre-salé), tarte Tatin (caramel-apple), and citron vert (lime), but also tender little squares melded with black tea and yuzu-matcha.”

Chocolate & Zucchini (2011) “A chocolate bite he calls Soizig: praliné is a finely ground mixture of nuts and sugar with a little cocoa or cocoa butter, covered in chocolate. This version includes blé noir (buckwheat) and the subtlety of the chocolate/buckwheat pairing is heavenly.”

David Lebovitz (2006) “M. Le Roux is a very kind man, who basically changed the way pastry chefs, glaciers, and bakers everywhere think about caramel: he created caramel-buerre-salé (caramel-salt-butter), which he simply calls C.B.S. And they are truly divine.”